On nights when I run out of inspiration, my go to dish is a thai green chicken curry. I first discovered this recipe from Sanne Vloet’s – ‘what I eat in a day video” and have since made so many versions of this dish. I love how its so versatile and incredibly easy to make. You can change up the veg, swap out protein, make a completely vegetarian version, and it’ll still taste super delicious.
Easy Thai Green Curry
Prep time : 5 min
Cooking time : 15 min
Serving size : 2 pax
( If you want to have rice with this, you’ll need to cook the rice in advance)
You’ll need :
- 2 x chicken breasts or chicken thighs if you prefer (de skinned and deboned)
- 1 x yellow onion
- 1 x zuccchini
- 1 x eggplant
- 1 x red pepper ( optional, but I like using this for the colours)
- coconut milk (~ 200ml)
- Thai Green Curry paste (2 tablespoons)
I’ve tried a ton of brands but Blue Elephant is my favourite. That said it’s no deal breaker if you can’t find this brand.
Available on Shopee here
Prep :
- Slice the onions, zucchini and eggplant into 1/2 inch slices. You want them thick enough so you get that bite, but thin enough to cook quickly .
- Chop up your chicken into bite size pieces – it’s all going into the curry so don’t bother making it look pretty!
Cook :
- Start by oiling your pan and heating it up to medium/high heat. Toss in the chicken and a spoonful of the green curry paste. Fry both together until your chicken is almost cooked (~10min)
- Add your veg and the rest of the curry paste into the pan. Mix evenly and pour in your coconut milk. Ensure that all the curry paste has dissolved into the coconut milk
- Thin out your curry by adding a little water bit by bit, till it reaches your desired consistency. Taste and add more curry paste if needed for an increased spice level. Bring to a low simmer and when your vegetables are cooked to your desired doneness (~5 min), dinner is ready!
Serve over a steaming plate of rice, garnish with fresh basil (if you have some)and enjoy immediately.
*Pro tip :
- If you can’t finish the green curry paste, portion it out at the start and freeze. It’ll keep longer for when you can make your next green curry meal!
xx Kerri